Vanilla Crescents by Pavel Berky

METHOD

• 1
  In the bowl of a stand mixer, combine softened butter, the contents of the vanilla bean, and sugar. Using the whisk attachment, beat the butter and sugar until fluffy. Add the egg yolk and incorporate it into the butter.
• 2
  Then add all remaining ingredients and, using the mixer, incorporate them into the butter until a wet crumble forms.
• 3
  Turn out the entire contents of the bowl onto a work surface and form a compact dough with your hands. Roll it into a cylinder about 4 cm in diameter. Wrap it in foil and refrigerate to rest. The dough should mature for at least 2 hours, but ideally overnight.
• 4
  From the rested dough, cut off slices about 1 cm wide and shape them into crescents. Arrange them on a baking sheet and bake in an oven preheated to 180 °C for about 7-10 minutes. The baking time depends on the size of the crescents you prepare.
• 5
  After baking, remove the baking sheet with the crescents from the oven and dust them with powdered sugar. Let them cool completely on the baking sheet before transferring or serving them immediately.